Anybody BBQ?

Anybody BBQ?

If you are ever in KC, try Arthur Bryants's. Every president since FDR has eaten there when in town. It's real BBQ. Tender and just falls apart. Delicious without sauce. The flavor is cooked in. Barbeque is all about the rub being cooked in.

Anybody BBQ?

Hickory down this way, slow smoked, for a Boston Butt about 200°, target temps 190°. For spare ribs 3 hours at 225°, unwrapped, 2 hours wrapped in foil and another hour without the foil. Baby back is 2 2 1.

Anybody BBQ?

Quote:

Originally Posted by BigJim

Hickory down this way, slow smoked, for a Boston Butt about 200°, target temps 190°. For spare ribs 3 hours at 225°, unwrapped, 2 hours wrapped in foil and another hour without the foil. Baby back is 2 2 1.

Anybody BBQ?

Quote:

Originally Posted by 12penny

Funny how that's the cheapest cut,
but when done properly tastes the best.

so true, nothing like nice slow cooked pulled pork

electric cook plate (to control temperature), a pan for your wood chips, a few bricks to support the grate above your pan in a cardboard box and a meat thermometer stuck in the top of the box to see what the temp is. cheap smoker

Anybody BBQ?

I've been watching some videos on Youtube called the BBQ Pit Boys. If you think those pictures in this thread makes your mouth water, you should watch some of their videos. I fully intend to make some of the stuff they make.

Quote:

Originally Posted by oh'mike

Sam is from Missouri --My memory of that state is this---BBQ is slow smoked and slathered in a sweet rich sauce---

Most of us have a BBQ grill ----and a smoker----different terminology---up here apple is the wood for smoking----what's the wood of choice in other parts of this world.

We just call it a BBQ pit here. A smoker is something we want, but don't want to wait for, so we use the BBQ pit instead.